5 cups pumpkin puree
1 1/2 cups white sugar
3 tablespoons margarine
1 1/2 cups milk
1 teaspoon baking soda
2 teaspoons salt
3 cups sliced fresh strawberries
1 cup sliced mints
3 tablespoons margarine, softened
1/4 cup corn syrup
Place pumpkin pie ingredients in a blender or food processor; process until pumpkin pulp is completely juice. Pour into a large stainless steel serving dish. Sprinkle with strawberries, then spread with margarine, stirring regularly. Beat cream cheese; spread over frosted crust. Potion with corn syrup by spreading glaze over pumpkin. Chill on parchment paper for 2 hours. Frost with dulce de le mar.